Wednesday, July 28, 2010
Tuesday, July 6, 2010
1 cup sugar
¼ cup flour
1/4 tsp. Cinnamon
1 cup fresh blueberries, washed
1 t. fresh lemon juice
Ok, I am getting SO frustrated trying to post pictures. I will just post this text and send the pics separate. How do you get them at the end of your document versus the beginning of the post? Ugh.
Thursday, July 1, 2010
There is a restaurant in St.Louis called Crazy Fish that had the most awesome parmesan coated corn on the cob. The first corn of the season in Virginia is in and in thinking about a good summer/beach/picnic side dish I tried to recreate this.
Parmesan Grilled Corn on the Cob
Bring 8 ears of corn to boil in a large pot of salted water. Turn off heat and let steam a few minutes. Then put on a hot grill just to get grill marks (could totally skip the grilling). While the corn is hot, brush with a good quality mayonnaise, roll in shredded parmesan cheese and lightly sprinkle with chipotle chili powder. Add salt and pepper to taste at the table.
That's it! It's amazingly DELICIOUS.
Friday, June 11, 2010
- 1 3/4 cups water
- 1 cup uncooked quinoa
- 1/2 cup coarsely chopped seeded tomato
- 1/2 cup chopped fresh mint or parsley
- 1/4 cup raisins
- 1/4 cup chopped cucumber
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped green onions
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced fresh onion
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.
My friend Michelle's mother-in-law made these at Michelle's baby shower and I was obsessed! She finally gave me the recipe and I tried it out... with altitude, I found it a bit difficult to roll out the cookies to the right thickness and my oven isn't the greatest!
The taste is so yummy and very rich... I will learn how to attach a document as it was sent via pdf file... but here are some pictures of the action! Bon Appetite!
Saturday, June 5, 2010
Well, I think I have found a good one! It is from The Newlywed Cookbook by Robin Miller, given to us for our wedding by a couple who has worked for the Marvil family for a long time. I especially like it because it does not use any oil or butter, just an egg. I made a few modifications the first time I made it and have included those changes in the recipe below. I told Lauren about the bread and she wanted the recipe, so thought this would be the perfect place to share it!
Super Moist Banana Bread
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
1/2 cup ground walnuts (optional)
1 teaspoon cinnamon
4 large, over-ripe bananas
1/4 cup milk (regular or nonfat)
1 teaspoon vanilla
Preheat oven to 350 degrees. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, walnuts, and cinnamon. Mix well with a fork and set aside. In a large mixing bowl, blend bananas until mushy. Add milk, egg, and vanilla and mix until blended. Add dry ingredients to banana mixture and mix until just blended. Pour batter into an 8-inch loaf pan that has been coated with non-stick cooking spray. Bake 1 hour (check with toothpick). Cool in pan on a wire rack for 10 minutes. Remove bread from pan and cool completely.
The pesto was yummy enough to eat out of the container with a spoon, but I knew Pat would rather not eat it that way! So I went onto MyRecipes and put "asparagus, pesto, pasta" into their recipe search engine and found my inspiration from the below five-star rated recipe for Gnocchi with Shrimp, Asparagus, and Pesto:
I used the green garlic pesto in lieu of their pesto recipe, but the dish would be great with any pesto, store bought or your favorite homemade recipe, and I used whole wheat linguine vice the gnocchi. I would never post a gnocchi dish on the blog, as I know mom is not a fan of its uber gummy texture, but I also think the hearty taste of the whole wheat pasta holds up better against the bold pesto flavors. I left out the shrimp because I did not have it on hand (and wanted to keep it vegetarian) although I think it would be a great and healthy addition to the recipe. No photo was taken but will definitely make a point to do so for all future monthly posts.
Asparagus and Pesto Pasta
1 package of your favorite whole wheat pasta
4 cups (1-inch) slices asparagus (about 1 pound)
1/2 -3/4 cup of your favorite pesto
4 tablespoons shredded or grated Parmesan cheese
Tuesday, June 1, 2010
Tuesday, May 25, 2010
2 Tbs. unsalted butter
8 ounces sliced mushrooms
2 cloves garlic
2 tsp soy sauce
1. Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes.
2. Stir in the garlic; continue to cook and stir for 1 minute.
3. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.
Gotta figure out how to post a picture.
We'll see. Oh! I did it!
Sunday, May 23, 2010
Haitian Chicken Pate Puffs
- 1 habanero pepper
- Cooking spray
- 1/4 cup chopped yellow onion
- 2 teaspoons minced garlic
- 1/2 pound ground chicken breast
- 1/4 cup shredded carrot
- 2 teaspoons no-salt-added tomato paste
- 2 teaspoons fresh lime juice
- 1 teaspoon cider vinegar
- 1 tablespoon chopped green onions
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon grated whole nutmeg
- 1 (14-ounce) package frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
Saturday, May 22, 2010
- 2 teaspoons grated lime rind
- 1 teaspoon grated lemon rind
- 1/4 cup fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 1/2 teaspoon finely chopped serrano chile
- 1/4 teaspoon crushed red pepper
- 1 teaspoon vegetable oil
- 12 ounces ground chicken breast
- 1 tablespoon chopped shallots
- 1/2 cup coarsely chopped fresh mint
- 1/2 head green cabbage, cored and halved
Sunday, May 9, 2010
Saturday, May 8, 2010
Hey! So I want to try out pictures with posts... here we go: